November 26, 2011
Grand Chapitre - Four Seasons Hotel
RECEPTION



Passed Hors D’oeuvres

Delamotte N.V. Champagne 




DINNER



*****


Foie Gras Torchon “au naturel”,
Blueberry and Shallot Marmalade,
Fleur de sel Brioche

2007 Lafaurie-Peyraguey, Sautern



*****


Langoustine and Roasted Sweetbread Tartlet
with Leek Fondue, Ginger Bread Crumble

2008 Domaine Latour - Giraud Meursault-Charmes, Premier Cru



***** 


Ontario Grain Feed Beef Tenderloin Tournedos with Smoked Bone Marrow Relish, Creamy Parsnip Mousseline, Grilled King Mushrooms, Confit Shallot,
Fig & Aged Balsamic Jus

2008 Cabernet Sauvignon Edge


*****


Triple Cream Pierre Robert Cheese “pain perdu”
with Champagne Poached Pear, Cider Caramel Glaze

2007 Parent Bourgogne, Pinot Noir


*****


Sweet Corn Pudding with Maple Brown Butter Caramel,
Corn Bread Croutons, Ontario Goat Cheese Ice Cream

2008 Stratus, Riesling Ice Wine